Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-06-25
HOME MATTERS

INTERESTING INFORMATION FOR Bousrwryrs-uov
70 PREPARE MANY DELICIOUS DELIcACIEs-RK-
cTPss FoE INEXPENSIVE But WHOLESOME pIsREs.
SURF WAY 10 make nannels yellow Is to hang
them IN the sun. They should be dried In the air
and shade 20 keep them white.
In Hor WEATHER PIANO should not be placed
In damp room or LEFT open In a draft OF air. IL
causes the strings and tuning pins TO rust and the
Coh used IN the construction OF the keys OF action
10 swell
RASPBERRY LIoUoa-A pint OF raspberr1es IN a
quart OF spirits must be corked tightly for month
then clarity pound OF sugar in a pint and q half
O wa-er; inter- on the spirits and add IL to the
sirup; NIX We'll and put II In small bottles.
CUEEANr sHRUB.-Boil currant juice and sugar,
IN proportion OF one pound sugar to pint juice
I'VE minutes Stir IL constantly while COOLING;
"ucu cOIo, bottle ~. Use IKE raspberry shrub.
one spoonful or two 70 tumblerfu OF water.
ONION SAUCE.-Peel half a dozen small white
onions put them In a saucepan, cover with boiling
water. add a teaspoonful OF salt and boiI.half an
hour; then drain and pour through a fine sieve.
Make white sauce, add the onions, boil and serve
TEA ClkEs-Rub together four teaspoonfuls OF
butter and one cup OF sugar, add one wel-beaten
egg. one tablespoonful OF cream and two cups OF
Hour. into which has been slfted two teaspoonfuls
or baking powder. Bake In small pans ana eat
while fresh.
BEEF FRTrTERs-Chop pieces OF steak or cold
roast beef very fine; make a batter OF milk, flour
Ind al egg mix the meat with IT, Put lump
DIltSr IN u SdIctpdlL- lcb II Lhcit, turu uTOp
the batter into II from a large spoon Fry until
brown. season with pepper and salt and little
parsley.
BL,NcNaSGE-One ounce OF gelatine pint and
n half OF new milk, half pint of cream one ounce
OF sweet almonds, and two bitter almonds
pounded, half wine glass Of brandy, one-Quarter
pound OF sugar. Melt al together and strain.
Then add the cream, which must not be boiled,
and the brandy.
vAsILL. CUsrARp.-Boil for quarter OF an hour
piece OF vanilla in a quart Of mix with six
ounces of powdered sugar. Break into dish six
eggs: beat the six yelks with the white Of one egg
mix them well with the milk, then pourinto cups
and cook ia pan, surrounded by water The Va
nilla can be used the second time
SUPREME SAUCE--Melt two tablespoons of but
ter, add -four 70 thicken, with half a pint of
chicken stock, stir until 1t boils; put in table
spoon OF thick cream. Take from the fire, add the
well beaten yolks Of two eggs with pepper. salt,
parsley ana the juice or one lemon. Stir well.
Serve with fried, boiled or baked spring chicken
FASS--Japanese fans continue to be utilized In
variety OF ways for decorating purposes The very
newest style consists In transforming bright col
ored fan into flower holder by twisting It in the
cheap fan makes pretty holder when the leaf
receives coating Of bright red or blue enamel
paint.
A PRETTY wAsH-sraSD sPI ASHER may be worked
With etching silk on coarse white linen The design
Should b. traced OF on white tissue paper and the
paper tackled 10 the linen. The design Is then
worked through the paper which Is afterward torn
CT. Finish the splasher py hemming IL around
lie edge with lace and tack RIBBON DO" on each
corner
CHICKEN FRrrTERs-Cut into neat pieces some
tender cold chicken, and let them stand awhile in
mixture OF lemon juice, salt and pepper. Make
batter OF mix. egg. -four and salt, stir the
Chicken into IL and Try In hot butter, bit OF
chicken IN each spoonful OF batter. Serve very
hot. drSt draining or al the fat. GarniSh with
parsley.
BREAD GRIpDLB CAKEs.-Soak a small bowl OF
bread over night IN milk. In the morning mix
half cuptul OF -four, into which is put one and
half Jea>pOOnsfuIs Of baking powder, with one
Quart OF milk. three well-beaten eggs and little
EilL Beat up the bread with this batter until IL is
very light. and Try delicate brown The batter
Should be thick.
SPONGE GINGER CAZE.-Two cups Of molasses,
two eggs, TWO cups OF butter, two teaspoonfuls Of
ginger and the same OF other spices II liked, four
cups OF nour, three teaspoonfuls OF soda in a cup
mixed The quality or mOlasSeS. nour, &C., makes
difference, but we make It quite soft. We use
SalerdtuS instead OF soda
FRENCH BEEFSrEAx--Cut the steaks finger
thickness from the let OF beef season with pepper
and salt and dip In melted butter; lay them on a
beated gridiron and broiI them over hot Goals;
have some chopped parsley and melted butter and
lay the steaks and dip them In IL. Serve with
squeeze Of Lemon over them.
BURLAP SCHEMA very satisfactory screen
Is made oy covering frame with ordinary burlap.
IL II IS desired 10 decorate this good way Is to
Use figures cut out OF cretonne. Very large
japanese and Chinese designs with figures,
temples. trees and birds are best adapted for the
purpose. Paste them on and buttonhole the
edges loosely with crewel.
CREAM CAKE.-One cup OF butter two cups Of su-
gar, whites Of two eggs, three and a half cups Of
hour. one cup OF sweet milk, one teaspoonful Of
soda one teaspoonful OF cream OF tartar For the
cream: one pint OF sweet milk sweetened to taste,
yeks OF three eggs thicken with nour 10 the consis
tency Of cusIarl, flavor with lemon. This amount
makes two good-siZed cakes.
BEEF ROLLS are strips Of tender round steak
with a small piece OF Suet or fat salt pork tied
within. They are first Drowned in butter or drip
brown. and after that covered with boiling water,
well seasoned with salt and pepper, and cooked
slowly In the gravy thus made Tor an hour. The
strings are taken on before the rolls are served
KIDNEYS SAUTR.-Cur three kidneys each into
five pieces; put an ounce OF butter into the frying
pan; when very hot put In the kidneys; stir round
for few minutes with spoon till they are set.
Add tessp 3onIu or iOur, quarter OF one or salt
a ID half gill Of broth and rew Mushrooms DO
hot let them boil; a few minutes Is enough 10 do
them.
BAKED PIE PLaSr.-Cut two pounds OF pie plant
into pudding dish, sprinkle over 10 half cup Of
sugar and TWO tibIespOonfuls or nour, or, what Is
better, hal: cup OF rolled bread crumbs. Add
water until the plant is two-thirds covered. Bake
In quick. warm oven thirty or forty minutes.
Inis method Ok preparing rhuoirb or pie plant
removes the medicinal TASTE and makes an accept
GDI- spring dish
=
paret- Is always ready, and will keep long time;
besides which II gives q far richer flavor than any
other way OF using -four thickening. Put into a
small saucepan half pound Of butter, when hot
STIR into IL d ilt pound OF very dry -four; stir
this over the IRE till pale brown, taking great
care 10 does not burn. One large tablespoonful
thickens quart OF soup.
WATER Pound CAxE.-0ne pound OF butter, one
pound OF powdered sugar, four eggs one eupful Of
boiling water. one pound OF prepared nour. flavor
WITH lemon Beat butter, sugar and the yelks OF
thr egrs 10 a cream, then add the boiling water
and stir gently I'LL cold, then the pound OF -four
with the whites OF the eggs beaten TO Stin froth,
the leinOn last; bake one hour. This cake cannot
D. Told from real pound cake, and It viii keep two
weeks.
To PREPARE EGGS AND BURNT BUrrER-Break
SIX egs into separate saucers; then put two table
spooafuis OF butter into a frying pan, and when 1t
browns slip the eggs from the saueers into the pan
and let them cook uutt set, dipping the burnt but
Ter over them, and sprinkling little salt and nut
meg over the tops Have ready on hot dish some
pieces OF nicely drowned toast, dampened with
and serve al once.
EsG-SLAw.-Chop finely some tender white cab
bage. Let IL lay in water half an hour before
using. Drain all the water from It To about
three cupsful of cabbage add a tablespoonful OF
s1s1r, one tablespoonful or salt, one OF French
mustard Or OF mixed mustard. After mixing well
together add two well beaten eggs In a cup of
boiling vinegar, little cayenne and tablespoon
fIl OF butter. Pour this over the cabbage; toss
well together and serve.